loaves with sunken tops

We ran into this problem ourselves, and have solved it
by slightly reducing the amount of water in the recipe.
For a one-pound loaf, we generally use half a tablespoon
less water.
Hope this helps.
-----
Angela Lyson
MPR Teltech Ltd. lyson@mprgate.mpr.ca
8999 Nelson Way ...uunet!ubc-cs!mprgate!lyson
Burnaby, B.C.
Canada V5A 4B5